Dish: Nasi Goreng (Indonesian Fried Rice)
Cooking Time: 30 minutes
Best for: snack, lunch
Cook rice according to package instruction. Cool once cooked (it won't fry right otherwise). Wash, peel, and clean the shrimp. Whisk the eggs and egg white, salt and pepper to taste. Dice the yellow and red onions.
In a wok or a deep frying pan, heat up the cooking oil over medium heat. Stir-fry the onions for 5 minutes. Put in shrimp and cook until it changes color.
In a non-stick pan (or a pan with little oil), cook the eggs omelette-style (let it set in a circle). Once cooked, fold in half and cut it up to strips. Set aside.
Put the rice into the shrimp-onions mixture, stir well. Add the peas, stir well, cook for 5 minutes for the peas to thaw.
Put in the dark soy sauce, stir well. Put in the soy sauce, stir well. Put in the sambal terasi, stir well. It is key that you follow this order of saucing to get the right flavors. Cook for another 5 minutes.
Remove the fried rice from heat and into a bowl. Garnish with fried onions and strips of fried eggs.
DO YOU KNOW THAT ...
Fried rice is a common comfort food in many Asian countries. It is a versatile dish served everywhere from banquets (weddings included, usually just before desserts) down to hawker centers to food carts. For a dish often made with leftover proteins and vegetables, it is one of the common denominator for rice-eating countries. Each country has its own variation, sometimes multiple in one country. It can be eaten as a course by itself, or to accompany other dishes. In Indonesia, the sight of a street vendor selling nasi goreng from his/her cart is very common, especially in late afternoon/evening. The key to Indonesian fried rice is the incorporation of sambal terasi - a fermented shrimp-chilly sauce that gives nasi goreng a distinct flavor. President Barack Obama has cited that this street food is one of his favorite childhood meal (along with bak so, recipe to come) when he lived in Indonesia. The use of a wok is highly encouraged in cooking this dish. Also, it is crucial that the rice be cooled as freshly cooked rice has moisture that will cause it to steam instead of fry.
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